As a child, I loved bad weather days because my mother would make creamy tomato soup and grilled cheese sandwiches. Campbell's tomato soup, a gelatinous can shaped blob, diluted with whole milk and served with a american cheese on white bread toasted in cheap margarine...and I loved it.
I had never made tomato soup from scratch until I tried the Pioneer Woman recipe and enjoyed it. I made a few adjustments to suit my taste, and now I make it regularly.
Creamy Tomato Soup
6 tbs unsalted butter
1 medium sweet onion
2 cans petite diced tomatoes
64 oz tomato juice
3-6 tbs sugar, depending on tartness of tomatoes
3/4 cup (or more if needed) heavy cream
Melt butter in soup pot. Add onions and cook on low heat until translucent. Add tomatoes and juice and bring to a boil. Stir in sugar, tasting between each addition until bitterness is gone. Reduce heat and simmer for about 20 minutes. Add cream and serve.
Served with a grilled cheese of sour dough bread, sharp cheddar and bacon, toasted in butter.
Oh, Mom, wouldn't you have loved it?